Friday, July 17, 2015
Mad about Sucre @ Teo Hong Road
Coco citron// Light coconut mousse, light lemon curd, shattered crystals, sable tart. A pale and understated dessert. While all that glitters is not gold, this was so lightly refined it's reminiscent of the elegance that is Coco Chanel. Perfect to be served as first of four dessert selections paired with a pot of fragrant Japanese pear and Yuzu with white orchid tea.
Jardin de Massialot // traditional French bake dessert of French Vanilla, Egg, French cream & 5 liquored- marinated citrus salad. *Hic!
This was altogether simple yet high society.
Cheers to the weekend.
And they serve their desserts in order of intensity to the palate. So this was last on the list.
Just before our last dessert, they recommended that we took a break in between and served us a pot of lotus tea on the house to ensure that we were not overwhelmed by their desserts.
A very lovely touch and a definite plus on service excellence.
San Domingue // 70% single origin chocolate. Rum jewel box. Caramelised plaintain. Brittany crunch.
Remove the jewel box and break it open on the sides such that the rum flows out and seeps into the brittany crunch.
Slice open the chocolate dome and have a generous spoon of chocolate creme, plaintain (banana) and the rum-soaked crunch base for a truly orgasmic oral experience.
We were expecting a more chocolate-y flavour but yet, this was just perfect on the palate went down our throats smoothly.
We love this place, their creations and the people here.
Of course we will be back. :)